Grease and line your 20 cm square cake tin with a double thickness of greaseproof paper. You will also need to prepare a double thickness of greaseproof paper to cover the top of the cake, which you can secure by tying string around the outer edge of the cake tin
Weigh all the dry fruit and place in a cullender, wash and dry the fruit then add the flaked almonds.
In a large bowl cream together the butter, sugar and lemon rind until it is consistent in texture and light and fluffy.
Beat the eggs together in a cup, then slowly pour into the creamed mixture a little at a time (mixing into the mixture each time).
Gradually fold in the flour, spices and brandy.
Finally fold in the fruit and nuts.
Now tip the mixture into your square tin, making sure there are no air pockets in the mixture and that it has been spread across the tin evenly.
Place into the oven (oven should be warmed first). After 1.5 hours of baking you need to take the cake out of the oven, and cover the top with the double thickness of greaseproof paper. Once you have done this you need to return the cake to the oven to cook for the remaining time
Once cooked, leave the cake in the tin until it has fully cooled. Once cooled, use the kebab stick to make lots of holes through the cake. Then pour some of the 1/4 bottle of brandy over the cake.
Wrap the cake (the same way you would wrap a present) in a double layer of greaseproof paper. Place in an airtight container until ready to marzipan and ice. (I take the cake out of the wrapper every other day and paint all over with the remaining brandy, I then repack it. Cooking with gluten free flour means the brandy is easily absorbed).